Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.

The present disclosure relates generally to soybean products derived from high protein soybeans, and more specifically to soybean compositions having high protein content and methods of preparing and using such protein enriched soybean compositions. The present disclosure also relates to uses of the protein enriched soybean compositions in food products.

Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.

The present invention relates to a steeping process for reducing the phytate in kernels of cereals and/or pulses using endogenous phythase. The kernels are steeped in water whilst avoiding germination and then dried. The steeped kernels and/or flour made therefrom are used in food, feed, pet-food, and/or cosmetics.

The present invention relates to a steeping process for reducing the phytate in kernels of cereals and/or pulses using endogenous phythase. The kernels are steeped in water whilst avoiding germination and then dried. The steeped kernels and/or flour made therefrom are used in food, feed, pet-food, and/or cosmetics.

A method and apparatus for producing a soy beverage in a non-oxidizing process environment. Soybeans and water are mixed in a pulverizer to produce a slurry, which is then fed through a homogenizing mixer to produce a final beverage product with desired characteristics. The apparatus can be housed in a tamper-proof container with input and output connections for user interface.

The present invention relates to a process for the production of a soybean flour having a high solubility corresponding to an NSI (nitrogen solubility index) value higher than 95%, said process comprising the steps of: i) pre-drying soybeans at a temperature between 40 C. and 60 C. for a time period between 6 hours and 18 hours; a) drying the pre-dried soybeans in a first dryer set at a temperature above 90 C., for a time period between 8 minutes and 18 minutes, obtaining dried soybeans having a temperature between 75 C. and 85 C.; b) subjecting the dried soybeans kept at a temperature lower than 80 C., to dry micronization, thus obtaining a soybean micronizate having a particle size equal to or less than 200 m; c) drying the soybean micronizate in a second dryer set at a temperature between 110 C. and 130 C. for a time period less than 20 seconds, thus obtaining a dried soybean micronizate having a temperature between 75 C. and 85 C.; d) cooling the dried soybean micronizate, thus obtaining the soybean flour having a high solubility; said process not comprising any step of soaking the soybeans and/or the soybean micronizate in water or other aqueous solution; the present invention also relates to a soybean flour having a high solubility corresponding to an NSI (nitrogen solubility index) value higher than 95%, obtainable by the above-mentioned process.

A process is disclosed that includes providing a quantity of plant material, heating the plant material in aqueous medium to a temperature of 75 to 105 C., physically disrupting the resulting material, processing the physically disrupted material by sieving to obtain particles in the size range 20 m to 4 mm and drying the sieved material.

A process is disclosed that includes providing a quantity of plant material, heating the plant material in aqueous medium to a temperature of 75 to 105 C., physically disrupting the resulting material, processing the physically disrupted material by sieving to obtain particles in the size range 20 m to 4 mm and drying the sieved material.

The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a heat-moisture treatment method characterized in that it comprises the following steps: 1) Adjusting the water content of the native pea starch to a value of less than 35%, preferably between 20 and 30% by weight, even more preferably between 20 and 25% by weight, 2) Heating the starch thus prepared to a temperature of more than 100 C., preferably from 105 C. to 135 C. for more than 5 hours, preferably for more than 10 hours, and even more preferentially for 24 hours, 3) Recovering and optionally drying the starch thus treated.